Cajun Gumbo Recipe Chad's Chicken & Sausage Gumbo
Cajun Gumbo Recipe - Chad's Chicken & Sausage
Here in Louisiana, you can find a unique Cajun Gumbo Recipe at every corner. To simplify things, there are basically two types of gumbo -chicken and sausage or seafood. Everything is else is second tier. The first rule is, it must be made with light or dark roux (not a blonde roux) as its base. Not tomatoes or wine! No roux….No gumbo. Without a roux, you can call it soup or whatever else you like, but not Cajun gumbo.
My Cajun Gumbo recipe for Chicken and Sausage is what I would call traditional and authentic as it focus on the richness of the savory blend of chicken and smokiness gained from the smoked sausage or andouille.
Gumbo is typically a seasonal favorite enjoyed on those cool winter nights. But it can be enjoyed any time of year just as any other soup or hot meal.
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3 lbs boneless chicken breast (cubed & Seasoned )
1.5 lb boneless chicken thighs (cubed& Seasoned)
1 1/2 lb andouille or smoked sausage (cubed)
32 oz chicken stock
1 1/4 gal water
16 oz Savoies dark roux
3 cups chopped onion
½ cup chopped bell pepper
Tbsp minced garlic
1 bay leaf
1 cup chopped green onion and parsely (Fresh)
12 -14 qt Stock Pot
Tips and Techniques
This recipe will feed appr 12-14. This would be considered just a bove average size gumbo for South Louisiana kitchen. The intentional leftovers are frozen for another day.
First tip on cooking any gumbo concerns the roux. It is critical to use the right amount of roux. Remember, you can add it, but you cannot take it out. The idea is to add just enough roux to the water to remove all clarity and have a little heartiness from the roux, not to thicken. A spoon test should work. If you can see through it, add another tablespoon or two.
Bring water and chicken stock to a boil and dissolve roux as described above. Add onions, bell pepper, garlic, bay leaf & sausage. Bring to a boil then simmer 15-20 minutes. Add chicken--bring to a boil then add chopped green onion & parsley and simmer 15-20 minutes, Season with Tony’s Chachere’s Seasoning and salt to taste. Tony’s seasoning includes a fair amount of cayenne pepper and will provide adequate heat for pepper lovers.
Remember: Roux-based gumbos & sauces need to be salted to have all the flavors blend properly. Roux is fairly bitter on its own.
Finally, turn the fire off and let it sit for 30-40 minutes to allow the gumbo to cool down a little. It will be a lot more enjoyable to eat it when it doesn’t burn your palette! I suggest serving gumbo in a large bowl with a small portion of cooked rice. To compliment the gumbo, pair it with a slice of garlic french bread and a baked sweet potato.
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Here is my Cajun Gumbo Recipe for a boneless version of my favorite- Chicken and Sausage!
Crawfish Boil Recipe
Crawfish Seasoning is a necessity to host a traditonal South Louisiana Crawfish Boil.
Buy Chad's All-Out Cajun Seafood Boil Seasoning
for your next Crawfish Boil!
Crabs - Shrimp - Crawfish